Grilled Thai Coconut Chicken Skewers
Tender chicken marinated in coconut cream, ginger, and garlic, bursting with flavor!
Ingredients
- 2.2 lbs chicken (dark meat preferred)
- 4-5 slices ginger (approx. 2 tablespoons)
- 2 cloves garlic (approx. 1½ tablespoons)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp coconut cream
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 6 tbsp coconut cream (for glaze)
- 1.5 tbsp honey
- 1 tsp soy sauce (for glaze)
- 0.25 cup natural peanut butter (unsweetened)
- 1 tsp rice vinegar
- 1 tsp Thai red curry paste
- 2 tsp maple syrup (or honey)
- 2 tsp soy sauce (for peanut sauce)
- 2-3 tbsp water (to thin)
- Crushed peanuts (optional, for topping)
Instructions
- Soak wooden skewers in water to prevent burning.
- Cut chicken into 1-inch pieces and place in a bowl.
- Finely chop garlic and ginger, then add to chicken.
- Mix in soy sauces, coconut cream, sugar, and oyster sauce.
- Marinate in the fridge for 1-2 hours (overnight for best flavor).
- Remove from fridge 30 minutes before grilling.
- Skewer chicken pieces tightly to avoid burning.
- Combine coconut cream, honey, and soy sauce for glaze.
- Preheat grill to 500°F (260°C) and grill skewers for 15-18 minutes, flipping every 2-3 minutes.
- Brush with glaze and flip for caramelization.
- Serve on lettuce with peanut sauce for dipping.
Notes
Feel free to adjust the marinade ingredients to your taste!
